Spicy beef goulash

Ingredients for 6 servings:

• 1 kg goulash, from beef, best quality
• 900 g onion(s)
• 2 red bell peppers
• 1 small red chili pepper(s)
• 2 tbsp paprika powder, hot
• ½ tsp chili powder
• ½ tsp cayenne pepper
• 1 tsp thyme
• 1 tsp sage, dried
• 1 tsp marjoram
• 1 pinch of sugar
• 2 tsp gravy (dark gravy)
• 2 tsp sea salt, or fleur de sel
• 2 tbsp tomato paste
• n. B. Clarified butter
• 400 ml water
• 1 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with lots of onions

Peel and quarter the onions. Dice the bell peppers. Mix all the spices in a small bowl. Dice the meat, unless bought pre-made. Heat plenty of clarified butter in a pan. Sear the meat in several portions until nicely browned on all sides. Transfer to a large pot along with the meat juices. Pour the spice mix over the meat and spread it out a little. Add the tomato paste and meat paste and pour in the water. Add the bell peppers and onions to the pot, mix everything well, and heat through. When the goulash starts to boil, reduce the heat and simmer gently for 1.5 hours at a low temperature. Season the goulash to taste and add more seasoning if desired. In a cup, mix the cornstarch with a few tablespoons of the goulash sauce and add to the goulash. Let it simmer uncovered for about another 10 minutes. Serve with potatoes or pasta and a mixed salad.